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Italian Penicillin Soup

Italian penicillin soup is exactly what you need when you feel under the weather—and this version is vegan! A comforting, nourishing soup filled with vegetables, fresh herbs, and pastina.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Italian
Calories: 119
Ingredients Equipment Method

Ingredients
  

  • 1 tablespoon olive oil (15 ml)
  • 1 large onion, diced (200 g)
  • 2 medium carrots, sliced (150 g)
  • 2 stalks celery, sliced (120 g)
  • 1 yellow bell pepper, diced (150 g)
  • 1 parsnip, peeled and diced (130 g)
  • 3 cloves garlic, minced (9 g)
  • 4 sprigs fresh thyme, leaves stripped
  • 1 sprig fresh rosemary, chopped
  • 6 cups low-sodium vegetable broth (1.5 L)
  • 1 bay leaf
  • 1 teaspoon white miso paste (5 g)
  • 1 cup dry pastina pasta, cooked (130 g)
  • 1/2 lemon, juiced (30 ml)
  • 1/4 cup fresh parsley, chopped (15 g)
  • Salt and pepper, to taste

Equipment

  • large pot
  • Immersion blender or regular blender
  • Knife and cutting board

Method
 

  1. Heat olive oil in a large pot over medium heat. Add onion, carrots, celery, parsnip, and yellow bell pepper. Cook 5–7 minutes until softened.
  2. Stir in garlic, thyme, and rosemary. Cook for 1–2 minutes until fragrant.
  3. Add vegetable broth, miso paste, and bay leaf. Bring to a boil, then reduce heat and simmer for 15–20 minutes until vegetables are tender.
  4. Remove half the vegetables and set aside. Blend remaining soup until smooth with an immersion blender (or carefully in a blender). Return reserved vegetables.
  5. Stir in cooked pastina. Add lemon juice and parsley. Season with salt and pepper to taste.
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